Slow-Cooker Lamb and Pasta
by NigellaIntroduction
Admittedly, making a meat sauce and then cooking pasta in it is very un-Italian, but it is dee-lish. Plus, it goes down a treat with children and teenagers and thus makes a great family supper.
I love it served in shallow bowls and sprinkled with chopped fresh mint and parsley, and even some crumbled feta, but my children prefer it just as it is, which is how you see it: simple, unadorned, delicious!
NOTE: as slow cooker brands vary with their settings the amount of water may vary for this recipe. If you are not sure then start by adding 300ml water, and then halfway through the pasta cooking time check and add more water from a freshly-boiled kettle if it looks too dry.
For US cup measures, use the toggle at the top of the ingredients list.
Admittedly, making a meat sauce and then cooking pasta in it is very un-Italian, but it is dee-lish. Plus, it goes down a treat with children and teenagers and thus makes a great family supper.
I love it served in shallow bowls and sprinkled with chopped fresh mint and parsley, and even some crumbled feta, but my children prefer it just as it is, which is how you see it: simple, unadorned, delicious!
NOTE: as slow cooker brands vary with their settings the amount of water may vary for this recipe. If you are not sure then start by adding 300ml water, and then halfway through the pasta cooking time check and add more water from a freshly-boiled kettle if it looks too dry.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6-8
- 2 tablespoons garlic infused olive oil
- 2 small onions (or 1 large onion)
- 1½ teaspoons dried mint
- 2 teaspoons dried oregano
- 1 teaspoon dried chilli flakes
- 700 grams minced lamb
- 2 tablespoons redcurrant jelly
- 2 tablespoons Worcestershire sauce
- 3 x 400g/14 oz cans chopped tomatoes
- pinch of Maldon sea salt flakes
- 250 grams macaroni (or chifferi rigati)
- 2 tablespoons garlic flavored oil
- 2 small onions (or 1 large onion)
- 1½ teaspoons dried mint
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- 1½ pounds ground lamb
- 2 tablespoons redcurrant jelly
- 2 tablespoons Worcestershire sauce
- 3 x 400g/14 oz cans diced tomatoes
- pinch of kosher salt
- 2½ cups macaroni (or chifferi rigati)
Method
- If your slow-cooker vessel cannot go on the hob, heat the oil in a wide pan on the stove, and peel and chop the onion, cooking it over a medium heat until it begins to soften.
- Tip in the mint, oregano and crushed chilli flakes stirring over the heat, and then break up the minced lamb in the pan with a wooden fork or spoon until it begins to lose its pinkness.
- Stir in the redcurrant jelly and Worcestershire sauce, and then take off the heat and tip into your slow-cooker bowl.
- Tip the chopped tomatoes straight into the bowl of lamb mince, and then divide 500ml/2 cups of water between the empty cans to swill out any remaining tomatoey juices. Then also pour into the slow-cooker pot, stirring briefly.
- Set the timer for 6 hours and cook on low, and then leave to cook until you have 25 minutes remaining on your timer.
- Open the lid and stir in the uncooked macaroni or chifferi before closing the lid and letting the slow-cooker finish its remaining time.
- If your slow-cooker vessel cannot go on the hob, heat the oil in a wide pan on the stove, and peel and chop the onion, cooking it over a medium heat until it begins to soften.
- Tip in the mint, oregano and crushed chilli flakes stirring over the heat, and then break up the ground lamb in the pan with a wooden fork or spoon until it begins to lose its pinkness.
- Stir in the redcurrant jelly and Worcestershire sauce, and then take off the heat and tip into your slow-cooker bowl.
- Tip the diced tomatoes straight into the bowl of lamb mince, and then divide 500ml/2 cups of water between the empty cans to swill out any remaining tomatoey juices. Then also pour into the slow-cooker pot, stirring briefly.
- Set the timer for 6 hours and cook on low, and then leave to cook until you have 25 minutes remaining on your timer.
- Open the lid and stir in the uncooked macaroni or chifferi before closing the lid and letting the slow-cooker finish its remaining time.
Additional Information
MAKE AHEAD / STORE:
Leftovers can be covered and refrigerated for up to 3 days and reheated in a microwave until piping hot or reheat in a saucepan until piping hot, adding a splash of water if necessary. Leftovers can also be frozen in a resealable container for up to 3 months. Thaw overnight in the fridge and reheat as above. Only reheat leftovers once.
MAKE AHEAD / STORE:
Leftovers can be covered and refrigerated for up to 3 days and reheated in a microwave until piping hot or reheat in a saucepan until piping hot, adding a splash of water if necessary. Leftovers can also be frozen in a resealable container for up to 3 months. Thaw overnight in the fridge and reheat as above. Only reheat leftovers once.
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Show more commentsCooked this for tonight (1/3/2023). Delicious! Just added mushrooms. Left out the chilli flakes, as I can't do hot-spicy anymore. This is yet another Nigella winner all-day-long. Was it ever thus! Thank you. ROB
Gloriously easy to make and absolutely to die for delicious! Importantly for me too is that there are plenty of left overs for my lunches during the week.
Satisfying and very tasty. I took one of the other readers advice and now always substitute half the water for wine and it is delicious. The first time I didn't have enough wine so substituted port, wow! It was beautifully rich and full of flavour. This is now a firm favourite in our house.
Mine is in my crock pot bubbling away. Just added the pasta and was wondering whether it is too soupy. I should have read the comments first and half the water. I did substitute some of the water with vermouth. Just added some flour to try to thicken it up. Seems to be working. Smelling good!
This was terribly easy and convenient to make. Absolutely delicious! I added a bit more chilli than specified, as I like it a little hotter. I will definitely make it again, but will put the pasta in a bit later. It carries on cooking unless you dish up immediately, and mine became a little overcooked.
Made this today but substituted Cranberry Sauce as I can’t buy Redcurrant Jelly here. Took others advice regarding too much water and just used 300mls of combined red wine and water. Very easy dish.
Sounds yummy, ideal if you are out for the day and need to eat in the evening when you return,
Made this yesterday and my family loved it. Didn't see any wine in the recipe but did substitute 1/2 cup of the water for red wine. Added fresh basil, oregano and parsley at the end as well as crumbled feta. Fabulous and going into our meal rotation!!